JPS63126471A - Ground chicken meat and preparation thereof - Google Patents
Ground chicken meat and preparation thereofInfo
- Publication number
- JPS63126471A JPS63126471A JP61274535A JP27453586A JPS63126471A JP S63126471 A JPS63126471 A JP S63126471A JP 61274535 A JP61274535 A JP 61274535A JP 27453586 A JP27453586 A JP 27453586A JP S63126471 A JPS63126471 A JP S63126471A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- chicken
- pieces
- water
- surimi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013330 chicken meat Nutrition 0.000 title abstract 5
- 235000013372 meat Nutrition 0.000 claims abstract description 46
- 241000287828 Gallus gallus Species 0.000 claims abstract description 27
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 22
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims abstract description 7
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910052802 copper Inorganic materials 0.000 claims abstract description 7
- 239000010949 copper Substances 0.000 claims abstract description 7
- 229910052742 iron Inorganic materials 0.000 claims abstract description 7
- 239000011593 sulfur Substances 0.000 claims abstract description 7
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 7
- 235000019465 surimi Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 2
- 229920002245 Dextrose equivalent Polymers 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 claims 1
- 239000011872 intimate mixture Substances 0.000 claims 1
- 229920001282 polysaccharide Polymers 0.000 claims 1
- 239000005017 polysaccharide Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 9
- 235000013580 sausages Nutrition 0.000 abstract description 8
- 235000015220 hamburgers Nutrition 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000011230 binding agent Substances 0.000 abstract description 4
- 235000020991 processed meat Nutrition 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 239000012634 fragment Substances 0.000 description 5
- 210000001185 bone marrow Anatomy 0.000 description 4
- 240000002930 Alternanthera sessilis Species 0.000 description 3
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 150000002826 nitrites Chemical class 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- DLYUQMMRRRQYAE-UHFFFAOYSA-N tetraphosphorus decaoxide Chemical compound O1P(O2)(=O)OP3(=O)OP1(=O)OP2(=O)O3 DLYUQMMRRRQYAE-UHFFFAOYSA-N 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- -1 for example Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
加工畜肉製品の素材やツナギとして利用しうる鶏摺身及
びその製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to chicken surimi that can be used as a raw material for processed livestock products or as fillet, and a method for producing the same.
（従来の技術）
札
鶏のガラを直接磨砕して得られ混合物は、味が不良でそ
のままでは殆ど利用価値がない。そこで鶏ガラから機械
的に採肉して得られる肉片を磨砕することが考えられた
。この混合物は、約半量の肉質及び！ｌｌ資質含むため
、結着力に優れているが、多量の骨髄液成分、血液及び
脂肪を含み、発色剤を添加しても発色せず、放置すると
類縁色に変色し、更に加熱すると黒変する。しかも異味
、異臭を帯びているので、そのままではハンバーグ、ミ
ートポール等の増量剤等としてしか利用できない、しか
るに、今日ハム、 ソーセージ等の結着剤として主とし
て利用されている兎肉の捨身は、殆ど輸入に頼っている
ため供給が不安定であり、またスケソウダラ等の捨身は
高価であるのみでなく、その供給も不安定である。(Prior Art) A mixture obtained by directly grinding the carcasses of Fuda chicken has a poor taste and has little utility value as it is. Therefore, it was considered to grind the meat pieces obtained by mechanically extracting meat from chicken bones. This mixture is about half the amount of meat and! Although it has excellent binding power because it contains a large amount of bone marrow fluid components, blood and fat, it does not develop color even if a coloring agent is added, and if left untreated, it will change to a similar color, and if heated further, it will turn black. . Furthermore, it has a strange taste and odor, so it can only be used as a filler for hamburgers, meat poles, etc.However, today, rabbit meat is mostly used as a binder for hams, sausages, etc. The supply is unstable because it relies on imports, and not only is pollock and other pollack sacrificed expensive, but the supply is also unstable.
（発明の目的）
本発明は、ハム、ソーセージ等の結着用としては利用価
値のなかった鶏ガラ肩肉を原料として、ハム、ソーセー
ジ、ハンバーグ等の加工畜肉製品の素材やツナギとして
利用しうる鶏摺身及びその製造する手段を提供するのを
目的とする。(Purpose of the Invention) The present invention uses chicken shoulder meat, which has no utility value as a binding material for hams, sausages, etc., as a raw material, and uses chicken shoulder meat as a material for processed meat products such as hams, sausages, and hamburgers, and as fillets. The purpose is to provide surimi and a means for producing the same.
（目的達成のための手段）
以上の発明目的を達成せんがため、本発明に係る鶏摺身
は、１００ｇ当たり１ｍｇ以下の鉄、０２％以下の硫黄
及び０．３ｐｍ以下の銅を含む緊密な混合物であること
を特徴とする。また本発明に係る鶏摺身の製造法は、鶏
ガラから採肉された粗製肉片を、木柄及び脱水後、スト
レーナ−を通して骨片と分離することを特徴とする。(Means for Achieving the Object) In order to achieve the above object of the invention, the chicken surimi according to the present invention is a densely packed chicken paste containing 1 mg or less of iron, 0.2% or less of sulfur, and 0.3 pm or less of copper per 100g. It is characterized by being a mixture. Further, the method for producing chicken surimi according to the present invention is characterized in that crude meat pieces harvested from chicken bones are passed through a wooden handle and dehydrated, and then separated from bone pieces through a strainer.
本発明者は、研究の結果、従来の鶏ガラ肩肉が加熱によ
り黒化したり、発色剤により発色しない原因が、該肩肉
中に夾雑する血液及び髄液成分に因るものであることを
確認し、更に研究の結果、鶏ガラから採取した肩肉片を
充分木柄して、モの含有鉄分が１００ｇＭたり１ｍｇ以
下、硫黄が０．２％以下、及び銅分が０．３．以下程度
になるまで精製すれば、ハム、ソーセージ等のバインダ
ー及び繋ぎ肉として従来の兎肉捨身に代りうる充分実用
的な鶏摺°身となるのみでなく、特に該混合物に少量の
保水剤を添加すると、冷凍変性の恐れのない一層品質の
優れた製品を収得しうることを見出した。この保水剤と
しては、例えば、澱粉、デキストリン、アルギン酸、ゼ
ラチン等を利用できるが、特に、デキストロースエクイ
バレント（Ｄ Ｅ）の低い澱粉分解物が実験的に好適で
ある。さらに安定剤として少量の燐酸塩（例えばピロ燐
酸ナトリウム、トリポリ燐酸ナトリウム等）を添加する
と一層良好な結果が得られる。なお、保水剤及び燐酸塩
類の添加量は、夫々５〜ｌＯ％及びｏ、 ｉ −ｔ ｏ
％程度である。なお所望により、発色剤として微量の亜
硝酸塩類が添加されてもよい。As a result of research, the present inventor has discovered that the reason why conventional chicken shoulder meat turns black when heated or does not develop color with coloring agents is due to blood and spinal fluid components mixed in the shoulder meat. As a result of further research, it was confirmed that shoulder meat pieces taken from chicken bones were sufficiently wood-grilled, and the iron content was 1 mg or less per 100 gM, the sulfur content was 0.2% or less, and the copper content was 0.3%. If refined to the following level, not only will it become a sufficiently practical chicken paste that can replace the conventional rabbit meat as a binder and filler for hams, sausages, etc., but it will also be possible to add a small amount of water-retaining agent to the mixture. It has been found that when added, it is possible to obtain a product of even better quality without fear of freezing denaturation. As this water-retaining agent, for example, starch, dextrin, alginic acid, gelatin, etc. can be used, but starch decomposition products with low dextrose equivalence (DE) are particularly suitable experimentally. Further, better results can be obtained by adding a small amount of phosphate (for example, sodium pyrophosphate, sodium tripolyphosphate, etc.) as a stabilizer. The amounts of water retention agent and phosphates added are 5 to 10% and o, i-to, respectively.
It is about %. Note that, if desired, a trace amount of nitrites may be added as a coloring agent.
鶏ガラからの採肉は人力で行うことも可能であり、かつ
この方が良質の病身を生産することができるが、工業的
には採肉機を利用するのが望ましい、この採肉機として
は魚の捨身生産用に利用されている採肉装置をそのまま
転用することが可能であって、回転するドラム型スクリ
ーンと本スクリーンに％！ｍしながら同一方向へ回転す
るゴムベルトの間へ予め粗砕機で破砕された鶏ガラを投
入するのが好適である。このスクリーンとベルトの作用
により、大型の骨片はスクリーンの目を通らず、本スク
リーンの接線方向へ排除されるが、肉質部分及び細かい
骨片が該スクリーンの目を通過してスクリーン内へ入り
、スクリーンの下部から下方の水晒タンク内へ投入され
る。It is possible to extract meat from chicken bones manually, and this produces better quality meat, but industrially it is preferable to use a meat extraction machine. It is possible to repurpose the meat harvesting equipment used for the production of fish meat as it is, and it is possible to use the rotating drum-shaped screen and the main screen. It is preferable to throw the chicken bones, which have been crushed in advance using a crusher, between the rubber belts that rotate in the same direction while rotating. Due to the action of this screen and belt, large bone fragments are removed in the tangential direction of the main screen without passing through the openings of the screen, but fleshy parts and small bone fragments pass through the openings of the screen and enter the screen. , is poured into the water exposure tank below from the bottom of the screen.
木柄は骨髄液成分、血液、脂肪等の有害成分を除去する
ため重要である。血液や骨髄液は水溶性であるが、脂肪
（粗製肉片中１５〜１６％）は水に溶けない、従って、
木柄の温度を低目に、具体的には２０℃以下に設定する
ことにより、目的に応じた脂肪含量の製品とすることが
できる。但し、実際上、製品中の脂肪含量は１０％以下
、好ましくは９％以下、具体的には２０℃以下であるの
が好ましい、なお、本水洒に際し少＠（普通１％以下）
の食塩を添加することにより、以後の脱水効率を向上さ
せることができる。The wooden handle is important for removing harmful components such as bone marrow fluid components, blood, and fat. Blood and bone marrow fluid are water-soluble, but fat (15-16% in crude meat pieces) is not.
By setting the temperature of the wooden handle to a low level, specifically, 20° C. or lower, a product with a fat content suitable for the purpose can be obtained. However, in practice, the fat content in the product is preferably 10% or less, preferably 9% or less, and specifically 20°C or less.
The subsequent dehydration efficiency can be improved by adding this amount of common salt.
木柄した肉片は多量の水分を含むため、次いでこれを脱
水する。この脱水には遠心分離機も利用できるが、工業
的には、スクリュー付メツシュ円筒又は単に回転ケージ
を利用するのが有利である。Since the wood-patterned meat pieces contain a large amount of water, this is then dehydrated. A centrifugal separator can be used for this dewatering, but industrially it is advantageous to use a mesh cylinder with a screw or simply a rotating cage.
以上の如くにして得られた脱水肉片は、そのままでもハ
ム、ソーセージ、ハンバーグ等の加工畜肉製品の素材や
ツナギとして利用できるが、流通用には冷凍して出荷す
るのが有利である。この場合、上記の如く少量の保水剤
を添加しておくと。The dehydrated meat pieces obtained as described above can be used as they are as raw materials for processed livestock products such as hams, sausages, and hamburgers, or as fillets, but it is advantageous to ship them frozen for distribution. In this case, add a small amount of water retention agent as mentioned above.
凍結による変性を防止しうる。Denaturation due to freezing can be prevented.
本発明による製品は、従来の兎肉捨身と同様の鮮やかな
肉色を呈し、自体良好な結着性を有するから、ハム、ソ
ーセージ等の加工畜肉製品の結着剤としては勿論、それ
自身もハンバーグ、ミートポール、シュウマイ、ギ璽つ
ザ、佃煮などの肉製品の素材として広範な用途を有する
。以下、木発明による代表的な鶏摺身の分析例を示す。The product of the present invention has the same bright color as conventional rabbit meat and has good binding properties, so it can be used not only as a binding agent for processed meat products such as hams and sausages, but also for hamburgers. It has a wide range of uses as an ingredient in meat products such as , meat poles, shumai, gijatsuza, and tsukudani. Below, an example of analysis of typical chicken surimi made by the tree invention is shown.
蛋白質 １０．３％
脂肪 ９．０％
水分 ７４．１％
灰分 ０．５％
炭水化物 ６．１％
燐酸基本 ０２％
鉄 ０．８９ ｍｇ／１００ｇ硫黄
０．１６％
銅 ０．２ ０ ＰＰ層木：五酸
化燐（Ｐ２Ｏ３として）
（実施例）
以下、実施例を掲げ発明実施の態様を説明するが、例示
は尚然説引用のものであって、ＲＪ明精神の限定を意図
したものではない。Protein 10.3% Fat 9.0% Moisture 74.1% Ash 0.5% Carbohydrate 6.1% Phosphoric acid base 02% Iron 0.89 mg/100g sulfur
0.16% Copper 0.2 0 PP layer wood: Phosphorus pentoxide (as P2O3) (Example) Hereinafter, the mode of carrying out the invention will be explained using examples, but the examples are for illustration purposes only. , is not intended to limit the spirit of RJ Mei.
添付第１図は、本発明を実施するための全装置の一例の
模型的な見取図（側面図）である。The attached FIG. 1 is a schematic sketch (side view) of an example of the entire apparatus for carrying out the present invention.
全装置０）は、ホッパー付クラッシャー（Ｉ）、採肉機
（■）、木柄槽（■）、脱水機（■）、ストレーナ−（
Ｖ）及び混練ａ ｌ）を主要部材として構成される。All equipment (0) includes a crusher with a hopper (I), a meat extractor (■), a wooden handle tank (■), a dehydrator (■), and a strainer (
It is composed of V) and kneading a l) as the main components.
クラッシャーＣＩ）のホッパー■内へ投入された鶏ガラ
（Ａ）は、下方の歯付ロール（３，３’）間で粗砕され
た後、コンベヤ■で斜め上方へ搬送され、採肉機（■）
に達する。The chicken bones (A) put into the hopper ■ of the crusher CI) are coarsely crushed between the lower toothed rolls (3, 3'), then conveyed diagonally upwards by the conveyor ■, and then passed through the meat-cutting machine ( ■)
reach.
採肉ａ （ｎ）は、多数の透ＪＬ（５，５・争）を有す
る円筒形スクリーン■と、該スクリーンの表面に圧接し
ながら該スクリーンと同一方向（矢印で示す）へ回動す
るゴムベルト■と、前記スクリーンの内に斜設された邪
魔板■とから構成される。コンベヤＯで搬送されてきた
粗砕物（Ｂ）は、ここでスクリーンとベルトとの間に強
く挟まれることにより強制的に粗肉片（Ｃ）と骨片（Ｄ
）とに分離されると共に、前者はスクリーンの透孔■を
通って後者の内部に入るが、邪魔板■に移動を阻止され
るため、再び下方に位置する透孔■を経て下方の木柄槽
（ｍ）内へ落下する。一方、透孔■内へ入れなかった粗
大骨片ＣＤ）は受器■内へ落下する。Meat collection a (n) consists of a cylindrical screen (■) with a large number of holes (5,5, 2) and a rubber belt that rotates in the same direction (indicated by the arrow) as the screen while being in pressure contact with the surface of the screen. It consists of (1) and a baffle plate (2) diagonally installed inside the screen. The crushed material (B) conveyed by the conveyor O is strongly pinched between the screen and the belt, and is forced into coarse meat pieces (C) and bone fragments (D).
), and the former enters the inside of the latter through the through hole ■ in the screen, but as it is prevented from moving by the baffle plate ■, it passes through the through hole ■ located below again and enters the wooden handle below. It falls into the tank (m). On the other hand, the coarse bone fragment CD) that did not enter the through hole (■) falls into the receiver (■).
木柄槽（ＩＩＩ）内へ落下した粗肉片は、攪拌機（１０
）で攪拌されて含有する不純物（骨髄液、血液、脂肪等
）を除去された後、スラリー状の肉片争水混合物（Ｅ）
は下方の出口（１１）よりポンプ（１２）により導管（
１３）を経て脱水４１ （ＴＶ）へ送られる。The coarse meat pieces that have fallen into the wooden handle tank (III) are removed by a stirrer (10
) to remove contained impurities (bone marrow fluid, blood, fat, etc.), and then the slurry-like meat fragment water mixture (E)
from the lower outlet (11) to the conduit (
13) and sent to dehydration 41 (TV).
脱水機（ＩＶ）は内部の攪拌＊（１４）を円筒形のケー
ジ（１５）で包囲して作られ、肉片φ水混合物（Ｅ）は
攪拌されながら前方へ送られ、水分７５％前後まで脱水
された木柄肉（Ｆ）となってストレーナ−（Ｖ）のホッ
パー（１６）内へ落下し、スクリュー（１７）により前
方のスクリーン（１８）を通して押出されることにより
、 ｊＩ製されたミンチ肉（Ｇ）が得られる０次いで、
このミンチ肉を混練機（■）内に入れ、所定量の保水剤
並びに要すれば燐酸塩及び亜硝酸塩等の添加物を加えて
混捏後、本混捏物を直ちに冷凍して捨身製品とする。The dehydrator (IV) is made by surrounding the internal stirring * (14) with a cylindrical cage (15), and the meat pieces φ water mixture (E) is sent forward while being stirred, and is dehydrated to a moisture content of around 75%. The minced meat (F) falls into the hopper (16) of the strainer (V) and is pushed out through the screen (18) in front by the screw (17), resulting in minced meat. (G) is obtained by 0 then,
This minced meat is placed in a kneader (■), a predetermined amount of water retention agent and, if necessary, additives such as phosphates and nitrites are added and kneaded, and the kneaded mixture is immediately frozen to produce a sacrificial product.
このようにして、鶏ガラ１００ ｋｇより通常２Ｂ−３
０ｋｇの凍結製品が得られる。In this way, from 100 kg of chicken bones, usually 2B-3
0 kg of frozen product is obtained.
なお本例において、クラッシャー（Ｉ）を用いず鶏ガラ
を直接採肉機にかけることもできるが、能率は多少低下
する。Note that in this example, the chicken bones can be directly fed to the meat cutting machine without using the crusher (I), but the efficiency will be reduced to some extent.
（比較例）
前例の実験において、木柄を行なわなかった点を除き全
く同様に実施した。得られた捨身は濃色で異味拳異臭を
有し、加熱により黒変した。このものの、鉄、硫黄及び
銅の分析値は下達の通りであった。(Comparative Example) The experiment was conducted in exactly the same manner as in the previous example except that the wooden handle was not used. The resulting sacrificial meat was dark in color, had a strange odor, and turned black when heated. The analytical values for iron, sulfur and copper were as shown below.
鉄 ２．１７ ｉｇ／ｌｏｎｇ硫黄 ０
．２３％
銅 ０．３２ ｐｐｍ
（発明の効果）
以上説明したように、本発明によれば、従来ヒトの食料
としては殆ど役立たなかった鶏ガラをハム、ソーセージ
、ハンバーグ等の加工畜肉製品の素材やツナギとして有
用な鶏摺身に変化できるので、廃資源の有効利用を通じ
て食糧自給度の向上乃至国民の食生活に貢献できる。Iron 2.17 ig/long Sulfur 0
．． 23% Copper 0.32 ppm (Effects of the Invention) As explained above, according to the present invention, chicken bones, which have conventionally been of little use as human food, can be used as raw materials for processed meat products such as hams, sausages, and hamburgers. Since it can be transformed into chicken surimi that is useful as fillet, it can contribute to increasing food self-sufficiency and improving the national diet through the effective use of waste resources.
第１図は、本発明を実施するための全装置の−例の模型
的な見取図（側面図）である。図中の主要な符号の意味
は以下の通り：□
ｌ：本発明実施用装置の全体；
一工：１のホッパー付クラッシャー、ｒ！：１の採肉機
、ｍ：１の水洒槽、■：１の脱水機Ｖ：１のストレーナ
−１■＝１の混練機；・４：１のコンベヤ；
番・２：工のホッパー、３．３’：Ｉの歯付ロール；
ｌｌ−５ｉｎの円筒形スクリーン；
φ・・５コロの透孔、７：６内の邪魔板；令書７：■の
ゴムベルト；
φ９二粗大骨片受器；
畳■二木柄槽；
−・１０：ｍの撹拌機、１１：［［＋の出口：、１２：
送液ポンプ、１３：導管；
・■二脱水機；
＋１昏１４：■の攪拌翼、１５：ｆｆのケージ；−ｖ：
ストレイナー；
・−１８：Ｖのホッパー、１７：Ｖのスクリュー。
１８：Ｖのスクリーン；
・■：混練機。
Ａ：ｌｌガラ、Ｂ：凪ガラ粗砕物、Ｃ：粗肉片、Ｄ；粗
大骨片、Ｅ：肉片−水混合物、Ｆ：木柄肉、Ｇ：ミンチ
肉。
−４・ｔ−ゝ−：FIG. 1 is a schematic diagram (side view) of an example of a complete apparatus for carrying out the invention. The meanings of the main symbols in the figure are as follows: □ l: Overall apparatus for implementing the present invention; 1st work: 1 crusher with hopper, r! : 1 meat extractor, m: 1 water tank, ■: 1 dehydrator V: 1 strainer - 1■ = 1 kneader; ・4: 1 conveyor; No. 2: hopper, 3.3': I toothed roll; ll-5 inch cylindrical screen; φ...5 roller through hole, 7:6 baffle plate; Order 7: ■ rubber belt; φ9 two coarse bone pieces Container; Tatami ■Two wooden handle tank; -・10: m stirrer, 11: [[+ outlet:, 12:
Liquid pump, 13: conduit; ・■ double dehydrator; +1 stator 14: ■ stirring blade, 15: ff cage; -v:
Strainer; -18:V hopper, 17:V screw. 18: V screen; ・■: Kneading machine. A: Ill Gara, B: Crushed Nagi Gara, C: Coarse Meat Pieces, D: Coarse Bone Pieces, E: Meat Piece-Water Mixture, F: Wood Handle Meat, G: Minced Meat. -4・t-ゝ-:
Claims (6)
硫黄及び０．３ｐｐｍ以下の銅を含む緊密な混合物であ
ることを特徴とする鶏摺身。(1) Chicken surimi characterized in that it is an intimate mixture containing 1 mg or less of iron, 0.2% or less of sulfur, and 0.3 ppm or less of copper per 100 g.
記載の鶏摺身。(2) The chicken surimi according to claim 1, wherein the surimi contains a small amount of water retention agent.
）の低い多糖類である特許請求の範囲第２項記載の鶏摺
身。(3) The water retention agent is dextrose equivalent (DE
) The chicken surimi according to claim 2, which is a polysaccharide with a low content.
後、ストレーナーを通して骨片と分離することを特徴と
する鶏摺身の製造法。(4) A method for producing chicken surimi, which is characterized in that crude meat pieces harvested from chicken bones are soaked in water, dehydrated, and then passed through a strainer to separate them from bone pieces.
囲第４項記載の製造法。(5) The manufacturing method according to claim 4, wherein after dehydration, a water retention agent is added and kneaded.
４項記載の製造法。(6) The manufacturing method according to claim 4, wherein the crude meat pieces are collected using a meat harvesting machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61274535A JPS63126471A (en) | 1986-11-17 | 1986-11-17 | Ground chicken meat and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61274535A JPS63126471A (en) | 1986-11-17 | 1986-11-17 | Ground chicken meat and preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63126471A true JPS63126471A (en) | 1988-05-30 |
Family
ID=17543058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61274535A Pending JPS63126471A (en) | 1986-11-17 | 1986-11-17 | Ground chicken meat and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63126471A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5537163A (en) * | 1978-09-11 | 1980-03-15 | Fujika Shokuhin:Kk | Method of processing meat |
-
1986
- 1986-11-17 JP JP61274535A patent/JPS63126471A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5537163A (en) * | 1978-09-11 | 1980-03-15 | Fujika Shokuhin:Kk | Method of processing meat |
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